Ingredients

Serves:

1 us liquid quart

milk

1/2 pound

almond meal

1/2 pound

whole blanched almonds

2 tablespoon s

almond extract

1/4 cup

sugar

4 tablespoon s

almond paste

1/4 cup

sugar

2 teaspoon s

fresh lemon juice

First, make the Almond Milk: In a saucepan over medium-low heat, bring the milk to a slow boil. Stir in the almond meal and whole almonds; reduce the heat and simmer gently for 30 minutes. Turn off heat, cover the pan, and leave the mixture to steep for 20 minutes. Using an immersion blender, process the mixture until pureed; alternatively, transfer it to a blender, in batches if necessary, and process, taking care to avoid splattering. Line a fine-meshed sieve with dampened cheesecloth, place it over a mixing bowl, and pour the mixture through it, pressing down on the solids to extract all the liquid. Stir in the almond extract and sugar. Place the bowl inside a larger bowl filled with ice and water and chill, stirring occasionally, until the mixture is completely cold.

Put the cold almond milk in a blender and add the almond paste, sugar, and lemon juice. Process until smooth.

Transfer the granita mixture to one or two metal baking pans large enough so that the liquid is no more than 1/4 to 1/2 inch deep. Put it in the freezer. Every 20 to 30 minutes, stir the mixture with a spoon, scraping up the crystals that have formed on the bottom and sides of the pan.

When the granita is completely frozen, scoop it into individual chilled serving bowls or dessert glasses. To store it, transfer to an airtight freezerproof container. You may have to rescrape the stored granita with a fork or spoon to refresh its granular consistency before serving.

RATING:

fivestar:

Average: 5(1 vote)

About this Recipe

This icy almond-flavored dessert provides a wonderful, light-yet-rich, and surprisingly soothing finish to a meal in which strong or spicy seasonings were featured.